MUNG BEAN JELLY CALORIES RECIPES

Steps:

• "1. Mix 1 cup of green bean starch (or olbangge starch) with 6 cups water in a large sauce pan over medium heat. Bring to boil stirring constantly. When it starts to boil cook for 5-7 more minutes until the mixture becomes opaque and thick paste. 2. Remove from heat and pour into a container. Let it cool in the room temperature completely. If not using on the same day, store in the refrigerator for later use. 3. When the gelatin is set, turn out to a cutting board and slice 1/3 off from the block We are using only 1/3 of the entire amount. 4. Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crushed seaweed, green onion, garlic, and, chilies. 5. In a small bowl mix together soy sauce, sugar, vinegar, salt, sesame oil, and sesame seeds. Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled."

Steps:

• Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
• Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
• Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
• To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
• Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
• When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.